Sunday, 11 April 2010

Coconut cake

For the life of me, I cannot recall what triggered my need for a coconut cake this weekend but all I know is that the need was deep!The cake I was craving was simple – no fancy buttercream – just a good slab of sponge.Unlike Bono, I found what I was looking for.

When I perused the quantities in this recipe and then the recommended cake tin size I assumed that the cake maybe wouldn’t rise as much as the ingredients suggested; maybe the inclusion of the coconut cream would somehow prohibit the cake rising.Wrong!Look at the height of this cake – I love it!If you wanted a more normally proportioned cake I would suggest going up a tin size.

I’ve never used solidified coconut milk in a cake before and found it a fascinating ingredient.It looked pretty unappealing – like a block of Trex or Cookeen but smelled divine.As soon as it starts to warm i.e. even room temperature, it softens and you get a sense of the creaminess of the coconut.I grated it in a mini chopper as I think handling it too much might result in a mushy mess.The coconut milk was in the Indian, Thai, and Caribbean products aisle of my supermarket – it comes in a cardboard box shaped exactly like a block of butter.

Coconut cakes usually use desiccated coconut which adds flavour and texture to the sponge.The coconut milk added an extra layer of flavour – a rich creaminess, somehow making the sponge fuller flavoured in a way that made my mouth water.

The glace icing was delicious and benefits from the addition of a tiny amount of butter.The original recipe used water but I decided on a touch of decadence and used Malibu!

The recipe also provided measurements in cups, so for the benefit of my readers across the Pond I include them in the recipe below.

I’m now off on travels for work – I will try to visit as many of your lovely blogs as usual, but it might not be until next weekend!

For the glace icing:15g (1 tablespoon) unsalted butter2 tablespoons Malibu, or water if you prefer250g (1 ½ cups) icing sugarAdditional water, if required

To decorate: I used crystallised coconut from my local sweet shop but shredded coconut would be just as nice

Method

Preheat the oven to 180˚C/fan oven 160˚C/350˚F/Gas mark 4.

Line a 20cm round springform tin with baking paper making sure the paper comes up 3-4cm above the height of the tin. If you want a flatter cake, consider using a 23cm round springform tin.

Sift the flour and baking powder into a large bowl and rub in the butter until the mixture resembles bread crumbs. You can do this in a food processor, if you prefer.

Stir in the sugar and both types of coconut.

Gradually beat the eggs and milk into the batter.

Transfer the batter (it will be thick but pourable) into the prepared tin and level the surface.

Bake for approximately 1 ½ hours or until a skewer inserted into the cake comes out clean. I checked mine after 1 hour 10 minutes but it needed the full 1 ½ hours.

Place the tin on a wire rack and, when the tin is cool enough to handle, remove the cake and leave on the wire rack to cool completely. You can make the cake a day in advance and store in an airtight container.

Now make the glace icing: place the Malibu (or water) and butter into a dish and microwave for 10 seconds or so, until the butter is soft enough to stir into the liquid.

Place the icing sugar in a bowl and gradually whisk in the butter and rum.You may need to add additional water to reach the right consistency; ideally this will be thick, glossy but spoonable and spreadable.

Spoon the icing onto the top of the cake and spread gently. Work quickly as it will set. I spread it just over the sides but you can spread it all over if you wish.

Hmm looks delicious! I love coconut too, is that crystalized coconut you've used to decorate - where do you get that from? any news on when Iron Cupcake is going to be? My friends are all desperate to attend the next one! thanks

Read this great novel!

Look at this great website

Follow my ambitious attempt to find a recipe for a cake, biscuit, pie or tart for every single one of the 39 traditional English counties!

The Caked Crusader and Boy Wonder

Cartoon by Cakeyboi

About Me

So, the answer to the question you’re all asking: who am I? Well, a superhero never reveals their identity. I think it’s stated somewhere in the contract when you sign up for superhero-dom. Let’s just call me THE CAKED CRUSADER. By day (and night if I’m being honest) a mild-mannered City professional, but at weekends I become THE CAKED CRUSADER. Tirelessly fighting anti-cake propaganda and cake-related injustices – for SOMEONE, SOMEWHERE, ALWAYS NEEDS CAKE (we’ll just skip over the fact that it’s usually me).

Batman’s got the batmobile, batcave etc. Superman does just great what with being able to fly and being really strong. Spiderman’s got that web thing going on. But I have better than them. For I have a credit card and could get one of these:

The purpose of my blog is simple – to spread the word that CAKE IS GOOD.Yes, it is calorific; that is why it tastes so nice.Yes, too much of it is bad for you; that’s what ‘too much’ means.Yes, we’re all told to eat healthily and we know that we should. But ask yourself this – and look very deeply into your soul before answering – when has a cup of tea and a carrot ever cheered you up? However, put that carrot into a cake and happiness will ensue. Quod erat demonstrandum – CAKE IS GOOD.

This site will catalogue cakes I have unleashed unto the world and my thoughts thereon.

By the way, I will never recommend how many portions you should get out of a cake because we’re all different. Plus, it will be very embarrassing when I say it serves 4 and you get 20 portions out of it.

WARNING: Too much time spent on this blog may cause hunger.

Privacy notice

The Caked Crusader blog does not share personal information with third-parties, nor does it store or use information collected about your visit to the site other than to analyse content performance. I am not responsible for the republishing of the blog’s content on other websites or media without my permission. This privacy policy is subject to change without notice.

Cake Achievement in Film and Television Arts (CAFTA)

Have you seen a cake in a film or tv show that deserves recognition? Has a cupcake upstaged a beefcake?

If so, please let me know and that cake could win a coveted CAFTA award. Email me your suggestions, with a photo of the cake if possible.

About Me

I am a 40-something Chartered Accountant working in the square mile.
My main hobbies at the moment are baking, and setting the world record for the number of cake tins owned by one person.
I spend far too much time watching Spongebob Squarepants and would love to try a Krabby Patty...I know, I know - it's not real.